A friend had me come to his house today to try a flavour that he found disagreeable in his most recent wet hopped IPA. He couldn't identify what the off flavour was, but when I tasted it, I tasted a bad fishy taste, kind of like seaweed. When I mentioned it, he agreed. The hops were his home grown Cascades. Anyone else have fishy hops?I should clarify, we then opened a vacuum sealed bag of said hops, and they had a soft, fishy aroma.

Wonderful input, thanks guys! Also, I started under the demographic (21), but am now firmly entrenched in the demographic (34). I went to the conference in Philly, but we had a babysitter then. See you all then! Also, if someone is taking a roadtrip to White labs, I'm a really fun Co-Pilot!

Hi everyone! My super-rad wife agreed to plan our summer vacation around the NHC this year! I would like to know if anyone else is planning on having kids come along (of course not to beer events), since San Diego is pretty family friendly.

I would like to extend my call for judges... We're a little light on BJCP judges, so if you are in the area and are interested, please e-mail me at DVSMalone@gmail.com.The comp is this Saturday, we will have judges show up at 8:00 am.Please e-mail me for more details.Thank You!Dave

Hello all! I just wanted you to know about the Pro-Am competition that Odyssey Beerwerks (Arvada, CO) is hosting. I'm attaching the flyer, but registration is due May 30th, entries due June 5th, judging takes place June 7th and 8th. Categories for judging will be based on color! We are also looking for Judges and Stewards, if interested, please e-mail info@OdysseyBeerwerks.com.Cheers, and Good Luck!Dave

Thanks guys!Martin, I've learned a lot about water from your posts, articles and spreadsheet... Thanks a lot!As far as Hops, I dry hopped with Columbus pellets, bittered with Calypso, and used homegrown Cascades and CTZ. I usually have pretty good luck with that combo. Funny thing is, the off flavor I tasted was diacetyl...

Hi Gang!Within the last year, I have been trying to pay attention to my water. The main reason being that my water does not lend itself to malt-forward dark beers, but I've tried to apply water treatment to every beer.I have a copy of my water report, and I've input that into the calculator on brewers friend. To determine my desired water profile, I use Bru'n water, that speadsheet allows you to put in the type of beer your making and gives you a desired water profile. I then take that info and input it into the Brewer's friend calculator, and adjust my ions with salts from there.Recently, a friend of mine, who's opinion I value a great deal, said that my pale ale tasted minerally/metallic. After tasting the beer, I'm not sure if I taste that or not. I just entered it into competition, so we'll see. My water started out with 23 PPM of Calcium, 23 PPM of Chloride and 16 PPM of sulfate. I added 6g of Gypsum and 2g of Cal Chloride to 48.32 qts of water (7 Gal Batch) to end up with: 65.5 PPM of calcium, 44.1 of chloride and 89.2 PPM of Sulfate. The chloride:Sulfate ratio is 2.0. Everything I've read says you'll really notice a bitterness increase after a sulfate presence of <200 PPM of sulfate, so I feel mine is still low, I was just going by the Chloride:Sulfate ratio. If anyone who is familiar with water additives could let me know if my math and/or logic is flawed, that would be great.